Are you craving a hearty, delicious meal that warms you from the inside out? Look no further than this Amish Chicken Pot Pie recipe! This isn't your average pot pie; it’s a comforting classic elevated with homemade goodness and simple, wholesome ingredients. Forget complicated techniques and lengthy prep times – this recipe is perfect for busy weeknights and effortless weekend cooking. Whether you're a seasoned cook or just starting out, this easy recipe will become a staple in your kitchen. Get ready for a truly satisfying and delicious homemade meal!
Ingredients:
This recipe makes approximately 6 servings.
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup frozen corn
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Instructions:
Making the Chicken Filling:
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Cook the chicken: Add the chicken to the skillet and cook until browned on all sides. Stir in the thyme, rosemary, salt, and pepper.
- Simmer the stew: Pour in the chicken broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until the chicken is cooked through.
- Add the vegetables: Stir in the peas and corn. Cook for another 2-3 minutes, until heated through. Remove from heat and set aside.
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Assembling and Baking the Pot Pie:
- Preheat the oven: Preheat oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate.
- Add the filling: Pour the chicken filling into the pie crust.
- Top with the crust: Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool and serve: Let the pot pie cool slightly before slicing and serving.
Tips and Variations:
- For a richer flavor, use homemade chicken broth.
- Add other vegetables like potatoes, mushrooms, or green beans to the filling.
- Use rotisserie chicken to save time. Simply shred the chicken and add it to the filling.
- For a richer crust, use half butter and half shortening.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Amish Chicken Pot Pie recipe is a perfect example of delicious and easy recipes that are great for healthy meals and quick dinner ideas. Enjoy the homemade cooking experience and the satisfying taste of this comfort food classic!